Honey-roast pumpkin with tahini yoghurt and dukkah
40 min
Honey-roast pumpkin with tahini yoghurt and dukkah
Ingredients
- 1-1.2 kg pumpkin (cut into 3cm chunks (you can leave the skin on))
- 1 tablespoon olive oil
- 2-3 teaspoons liquid honey (or pure maple syrup)
- ⅓ cup natural unsweetened yoghurt (use coconut yoghurt for dairy-free)
- 1 tablespoon tahini (check label if eating gluten free)
- 1 clove garlic finely minced
- 2-3 tablespoons dukkah
Instructions
4 steps
- 1
Preheat oven to 200°C. Line an oven tray with baking paper.
- 2
On lined tray, toss pumpkin with olive oil and honey. Season with salt and pepper. Roast for about 30 minutes until tender and caramelised.
30 min - 3
Mix yoghurt, tahini and garlic, and season to taste with salt and pepper.
- 4
To serve, dress pumpkin with tahini yoghurt and scatter over dukkah.
Progress
0 / 4 steps
